Browse Recipes
MEET THE GROWERS
Alex MacLachlan
Bonsall, California
Owner of a 16-acre grove and a soon-to-be restaurateur. Excited to offer patrons the opportunity to try California Avocado varieties that aren’t typically found in stores. Also plans on debuting stuffed “avocados on the half shell” as his signature dish. Believes it’s important to teach...
ROSA MEXICANO GUACAMOLE
Categories
- Guacamole & Dips,
- Appetizers & Snacks
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission, for foodservice use
Yield: 3 cups
Ingredients
-
0.500
½
cup
finely chopped white onion
-
2.000
2
Jalapeno pepper(s), seeded and minced
-
2.000
2
Tbsp.
Finely chopped fresh cilantro
-
0.000
Salt, To taste
-
2.000
2
ripe, Fresh California Avocado(s), halved
-
0.500
½
cup
Coarsely chopped tomato
Instructions
- Combine half the onion, half the jalapeno, and half the cilantro in a mortar or food processor.
- Add about 1/2 to 1 teaspoon salt, then grind or pulse into a smooth paste. Transfer to a serving bowl.
- Cut avocado in half lengthwise, remove and discard pit.
- Make crosshatch incisions in avocado pulp with a paring knife.
- Scoop pulp out with a spoon; combine with onion mixture. Mix well.
- Stir in remaining onion, jalapeno, and cilantro; gently mix in tomatoes.
- Adjust seasoning with salt and serve immediately.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
No one has commented on this page yet.
You can't post comments until you have logged in. Please login by clicking here.